Peach carrot cake with cream cheese frosting

Discover the delicious recipes of Linda Lomelino, a renowned photographer and the author behind the inspirational Call me Cup Cake website. Her passion for sweet food and culinary expertise shines through in every dish. One of her standout creations is the award winning Peach carrot cake with cream cheese frosting, a tasteful dessert that's perfect for your holiday gatherings. This recipe is for a festive 6-inch cake, serving 8 to 10 people, making it a perfect addition for a cosy celebration with your loved ones. It's the kind of treat that could easily become a beloved holiday tradition.

"Peach and carrot may sound like a strange combination but it definitely isn’t. It’s one of the most delicious cakes I’ve ever made, and I ate about half of it in a couple of days (don’t worry, the other half was eaten too, but not by me)." - Linda Lomelino

Linda Lomelino recipe Peach carrot cake with cream cheese frosting

Peach carrot cake with cream cheese frosting
Ingredients

for the cake
150 g salted butter
3 large eggs
2/3 cup (135 g) granulated sugar
1/3 cup + 1 1/2 tbsp (65 g) light brown muscovado sugar, firmly packed
1/4 tsp vanilla powder
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp flaky salt
1 tsp ground cinnamon
250 g carrots (about 1 3/4 cups when grated)
1 can (around 410 g) of peach halves in juice (2/3 cup of peach puree will be used in the cake, save the rest for filling)

for the cream cheese frosting
150 g softened butter
200 g cream cheese, at room temperature
3/4 – 1 cup (110-150 g) powdered sugar
1/4 tsp vanilla powder

for the filling
remaining peach puree

for caramelized peaches
3-4 fresh peaches (I used donut peaches)
3 tbsp butter
3 tbsp light brown muscovado sugar, loosely packed
fresh blackberries Peach carrot cake recipe Linda Lomelino x By Mölle for the cake
1. Preheat your oven to 350°F (175°C).
2. Butter and flour two 6-inch (15 cm) cake pans.
3 .Melt the butter and set it aside to cool.
4. Beat the eggs and sugars until they become fluffy and lighter in color and texture, which should take about 3 minutes. Then, add the melted butter and vanilla and beat until well combined.
5. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Stir this mixture into the batter until it's just smooth.
6. Peel and grate the carrots. Put the peaches (without the juice) in a blender or food processor and process until smooth.
7. Add the grated carrots and 2/3 cup of the peach puree to the batter and stir until combined. Divide the batter between the two cake pans.
8. Bake for about 40-43 minutes, or until a cake tester comes out clean.
9. Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.

for the cream cheese frosting
1. Beat butter until it's pale and fluffy. Add the cream cheese, powdered sugar and vanilla and beat until mixture is smooth. You can chill this frosting in the fridge while you prepare the cake.

assembly
1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
2. Place the first cake layer on a cake board or directly on a plate or cake stand. Spread a layer of frosting on the first layer, then add a layer of the peach puree. Repeat this process until you've used up all the layers.
3. Spread a thin layer of frosting all over the cake and put it in the fridge while you prepare the topping.
Recipe peach carrot cake by Linda Lomelino for caramelized peaches
1. Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add the brown sugar and swirl it with a wooden spoon until the sugar melts.
2. Add the peach slices and caramelize them for 2-3 minutes. Allow them to cool completely, then arrange them on top of the cake, adding fresh blackberries for that extra touch of elegance and flavor.

Bon appétit!